Open Faced Kaak Sandwich With Avocado Zaatar And Halloumi Food

AVOCADO OPEN-FACED SANDWICH

Steps:

• For the ricotta mixture: Add the ricotta, capers, olive oil, lemon zest and juice, salt and some pepper to a bowl. Set aside and allow the flavors to meld.
• For the layers: Add the shallots to a bowl, cover with ice water and soak for 10 minutes prior to using.
• Add the sea salt and lemon zest to a bowl and combine with your fingers.
• To build: Top each slice of bread with some of the ricotta mixture, 2 slices avocado, 3 slices tomato and some shallots, sunflower seeds and lemon salt to finish. Cut diagonally.

OPEN-FACED KA'AK SANDWICH WITH AVOCADO, ZA'ATAR, AND HALLOUMI RECIPE

Steps:

• In a small bowl, mash avocado well. Stir in olives, lemon juice, and za'atar. Season with salt.
• Using a serrated knife, slice ka'ak in half and toast.
• Meanwhile, set a 10-inch nonstick skillet over medium heat, add halloumi, and cook, turning once, until well browned on each side, about 2 minutes per side.
• Spread avocado mixture on ka'ak halves. Top each with 2 slices warm halloumi. Sprinkle with za'atar and serve open-faced.

OPEN-FACED SANDWICH

Steps:

• To assemble, first spread a layer of mayonnaise on top of the toasted bread.
• Halve the avocado and scoop the flesh out of one half, using a tablespoon to ease it out. Place it on the toast and mash flat using a fork.
• Now spread on a layer of hummus on top of the smashed avocado.
• Arrange the lettuce on top, followed by the tomato slices. Sprinkle over the capers.
• Now add a light squeeze of fresh lemon juice and a small pinch of salt.
• Cut the sandwich in half and then it's ready to devour.

MEXICAN OPEN FACED SANDWICH

Steps:

• Spread bread with mayo. Cover each bread with avocado, onion, chiles, tomato, and 2 slices each of bacon. Top with cheddar. Broil until cheese is melted.